Elaboration

• Chop the onion in julienne
• Cut the pepper into medium strips
• Chop the garlic very fine
• Chop the carrot very fine
• Cut/click the potato into dice to taste by breaking at the end of the cut to release the starch when cooking
• Cut the bonito into bite-sized tacos and clean of thorns
• Add 4 tablespoons of olive oil to the 11 in Saladmaster Titanium Sauce Pan and heat over medium heat
• When the oil is hot add the onion, pepper and garlic, sauté 2 or 3 minutes while stirring
• Add the carrot and cover
• When you click consistently, go down to the minimum and leave pochar 7/8 minutes
• Uncover, climb to medium heat and add a tablespoon of chili and choricero pepper, stir well to integrate flavors
• Add the white wine and without lowering the temperature, cook for 2/3 minutes to evaporate the alcohol
• Add the chopped potatoes to the stew, a pinch of sweet paprika and salt
• Keep at medium temperature, add broth, 2 bay leaves, tomato sauce and stir to integrate
• When the broth begins to boil, lower the temperature to a minimum
• Stir occasionally, only shaking the casserole from the handles, to avoid undoing the potato, but release the starch and consistency to the broth
• Cook 30 minutes, until potato is about to be discarded
• Put out the fire
• Add the bonito troceado with the already extinguished fire, stir carefully, cover and let it cook with the residual heat for 5 minutes (you can cook less time, to taste)
• Serve hot